EDIBLE MUSHROOM VALUE CHAIN ANALYSIS AND ITS SOCIAL

ECONOMIC IMPACT ON POPULATION OF GICUMBI DISTRICT: A

CASE STUDY OF BYUMBA AND KAGEYO SECTORS

A Dissertation submitted in partial fulfillment of the

requirements for the award of Master’s Degree in

development Studies

BY

HABUMUGISHA EVARISTE

Supervisor: Prof. Dr. Eng. Francis Dominicus Nzabuheraheza, PhD

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KIGALI INDEPENDENT UNIVERSITY (ULK)

ACADEMIC YEAR: 2013-2014

DEDICATION

To God almighty and Jesus Christ his only begotten son, for

nothing is impossible with God and to my dearest wife Beathe

Uwambajimana and our wonderful children Prince, Mugisha and

Selaphin. You are just cool.

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ACKNOWLEDGEMENT

I am especially grateful to Prof. Dr.Eng.Fransis Dominicus

Nzabuhereraheza who patiently and diligently offered advice and

suggestion on the work during supervision.

My appreciation goes to Kigali farm project for the input and

most importantly willingness to assist me.

I acknowledge with special thanks to all Gicumbi District

technical staff for the assistance in technical support and

advice to accomplish this work.

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I acknowledge all of my classmates of ULK post graduate and other

friends in need who either supported direct or indirect for the

accomplishment of this work.

TABLE OF CONTENTS

List of tables

List of figures/Diagrams/Illustrations

Abbreviations and acronyms

Operational definition of key terms

ABSTRACT

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The study on the edible mushroom value chair analysis and its

socio economic impact on the population of Gicumbi District

especially in both Kageyo and Byumba Sector has been carried

out with the objective of analyzing the edible mushroom value

chair impact on socio economic development through formers of

Gicumbi District.

The problem statement of the study area was the scalicity of

agricultural land and the extreme hill sides which leades to

the loss of agricultural production and the non use of edequate

agricultural residues.

To resolue this problem the cash crop should be the priority in

order to eradicate porverty in the study area. Among the cash

crop the mushroom the first range of alleviating porverty and

the problem of malnutrition. This is due its occupation on

small scale vagricultural area and environmental protection in

such extent theat there isa use of agricultural waste and

recycling residues.

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However the obtaining of data has been produced from 75 house

hold representative in two sectors arrounding Kigali farm

mushroom industry located in Byumba Sector. The selection of

farmers has been landomly by taking 10% of all house holds in

each Sector.

The hypotheses of this work were : the participation of farmers

in edible mushroom value chair that contribute to the welfare

of the population in the study area;

- There are considerable challenges which limit the safe

functioning in mushroom value chair.

- The results were therefore obtained by using the

descriptive, quantitative and qualitative methods.

- Throuth the end of reach the recommendation have been

taken in order to improve the technological work in the

study area such as:

- Seting up adequate equipment especially during value

addition,

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- Elaborating the training schedule on mushroom cultivation

technics in rural arreas in such an extent tat farmers

produce more edible mushrooms.

- Making a scientific research on variety of mushroom

varieties in this intire area to increase the

productivities of mushroom,

ABSTRACT

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1. Inadequate regional food supplies, diminishing quality of

health, and increasing environmental deterioration are three key

underlying problems affecting the future well-being of humankind.

The magnitude of these problems is set to increase as the world’s

population continues to grow. The three facets of Applied

Mushroom Biology combined offer partial but meaningful solutions

through (1) the generation of relatively cheap source of high

quality food protein (Mushroom Science), (2) the provision of

health-enhancing dietary supplements/ mushroom nutriceuticals

(Mushroom Biotechnology), and (3) the

bioconversion/bioremediation of environmental adulterants and

maintenance of balanced ecosystems (Mushroom Mycorestoration).

2. Mushrooms are very nutritious products that can be generated

from lignocellulosic waste materials; and are in rich in crude

fibre and protein. In fact, mushrooms also contain low fat, low

calories and good vitamins. In addition, many mushrooms possess

multi-functional medicinal properties.

3. Mushroom cultivation technology is friendly to the

environment. The production of edible and medicinal mushrooms

utilising, for example, paddy straw, cotton wastes, coffee waste,

water hyacinth, tree saw dust, sugar cane bagasse, wild grasses

and various categories of refuse and

lignocellulosic wastes, could readily be adopted inAsian and

Pacific communities in sophisticated, but low technology

approaches.

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4. The spent substrate left after harvesting the mushrooms, which

is entangled with innumerable mushroom threads (collectively

referred to as mycelia) will have been biochemically modified by

the mushroom enzymes into a simpler and more readily digestible

form, which is thus more palatable to livestock, when used as a

livestock feed supplement. Additionally, it will significantly

have been enriched with protein, by virtue of the remains of the

protein-rich mycelia, left after harvesting the mushroom fruiting

bodies. The residue could also be utilised as organic garden

mulch, which is good for the soil.

5. Mushroom mycelia can produce a group of complex extracellular

enzymes which can degrade and utilize the lignocellulosic wastes

in order to reduce pollution. It has been revealed recently that

mushroom mycelia can play a significant role in the restoration

of damaged environments. Saprotrophic, endophytic, mycorrhizal,

and even parasitic fungi/mushrooms can be used in

mycorestoration, which can be performed in four different ways:

mycofiltration (using mycelia to filter water), mycoforestry

(using mycelia to restore forests), mycoremediation (using

mycelia to eliminate toxic waste), and mycopesticides (using

mycelia to control insect pests). These

methods represent the potential to create a clean ecosystem,

where no damage will be left after fungal implementation.

6. The key objectives in each of the participating countries will

be, firstly, to develop Pleurotus(oyster) mushrooms as

additional, highly nutritiousvegetable crops. We should start

9

with these because they are easiest to grow; yet they are

alsohigh in protein. Secondly, efforts will be directed towards

cultivating Lentinula mushrooms, which require less complicated

and costly

6 set-up and equipment (eg. compared with Agaricus mushrooms).

Thirdly, efforts will be made to produce selected medicinal

mushrooms as dietary supplements, especially mushrooms which are

known to have a strong potency in invigorating the body’s immuno-

response systems, such as Ganoderma lucidum

7. A comprehensive training programme for both researchers and

mushroom growers will need to be formulated. The identified team

of researchers will be brought together for an intensive training

course, which will equip them with more skills on how to train

others, and also help prepare them on how to succeed in this

promising venture. Mushroom farming is both a science and an art.

The science, in its broad form, will come through training

workshops/courses. The art will come through practical

involvement and experience, and will have to be modified in

accordance with the prevailing conditions on site.

8. The potential of mushroom farming in generating new employment

opportunities is another positive element emanating from mushroom

farming ventures, which can be labour intensive.

Phase one of this project will aim at providing initial skills

for cottage level mushroom production. Later, large scale

development can be expected to lead to the establishment of

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commercial mushroom farms, and international marketing ventures.

It is anticipated that

Governments of the countries where Phase One of Project

implementation will be based, will grant their political good-

will, which will be a positive stimulus for private sector

involvement.

9. Due to advances in both basic knowledge and practical

technology relevant to mushroom farming (mushroom themselves),

mushroom products (mushroom derivatives) and mushroom

bioremediation (mushroom mycelia), these principlescan be applied

globally, but must be implemented according to locally available

substrates, labour and climatic conditions.

CHAPTER 1: INTRODUCTION TO THE STUDY

1.1. Background to the study

The economy of Rwandan country depends largely on agricultural

production of small and semi subsistence farming. The mushroom

can be cultivated through a variety of methods. Some methods are

extremely simple and demand little or no technical expertise. On

the other hand, cultivations which require aspects of sterile

handling technology are much more technically demanding (Chang

and Miles, 1989).

By the same Author, the edible mushroom in sub sector provides

advantages on promoting commercial agricultural and environmental

conservation. Farmers can actively engage into production of

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mushroom as income generating agribusiness activity and use the

waste substrate for production of vegetables.

However, the population of Rwanda is creating an alarming

situation in the food problem. Malnutrition in terms of protein

deficiency is becoming a major hazard like other developing

countries (Nita, 2002).

High population density in Rwanda put a considerable pressure on

land cultivation generally smaller than 1ha which led to land

fragmentation. The economic base with at least 80% of the

population is mainly depending on small scale and subsistence

agriculture (MINECOFIN, 2003).

In Rwanda, the agricultural development meet consequently the

major constraints related to the soil erosion, soil nutrient

depletion and soil acidity with associated aluminium toxicity are

the main soil (MINAGRI, 1998). The fallowing system for soil

fertility restoration cannot longer be used by farmers.

Therefore, the transformation of agriculture into productive,

high value, market oriented sector, with forward linkages to

other sectors is the second among six pillars of Rwanda Vision

2020 (MINECOFIN, 2003).

The technology of producing edible mushroom can be profitably

promoted and considered in areas where land is a limiting factor

and agriculture residues are abundantly available (Nita, 2002).

Appropriate land use planning is a fundamental tool in

development. As Rwanda is characterized by acute land shortage, a

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land use plan is needed to ensure its optimal utilization in

urban and rural development (MINECOFIN, 2003) With a view to

solving the abovementioned problems, the government of Rwanda,

through its institutions, implements several programs, such as

edible mushroom cultivation project.

The project of any edible mushroom production should respect the

following objectives: reducing poverty; contribute to sustainable

agriculture by reusing agricultural wastes; export mushroom

products which bring in foreign currency; improve the diet with

relatively protein-rich food; develop activities from which women

benefit in a season when little other work is available

(MINECOFIN, 2002).

The role of the government to achieve these objectives is to

provide research funds and to organize support through their

extension services or initiate mushroom growing activities by

Setting up model farms; Supplying reliable information to the

target group; Organizing reliable spawn production or high

quality mother cultures or mother spawn for small-scale spawn

manufactures; Solving the cultivation problems of the farmers,

which may include pest and

disease management, increasing the yields, monitoring the crop,

substrate preparation; etc.; Organizing marketing aspects of the

product, like grading, quality control, contracts with canning

factories, promotion; Organizing financial aspects like credit;

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Sensitizing the population in growing edible mushroom (MINECOFIN,

2002).

Since time immemorial people have gone into fields and woods to

pick edible mushrooms. Nowadays some species of edible mushroom

can also be cultivated as cash crops. Certain species are rather

easy to grow while others demand more specific cultivation

methods and temperature. In general the life cycle of crops is

rather short (varying between some weeks and a few months). When

the cropping cycle has been completed, the spent mushroom

substrate (SMS) can be used as a soil conditioner (Nieuwenhuijzen

and De Feijter, 2007).

Danny L. Barney states that the management of commercial mushroom

requires high level management input and skills. A common mistake

is to believe that growing mushroom is easy. Each species

requires specialized treatment to produce consistent yields of

high quality and marketable mushroom.

Edible mushroom offer some opportunities to the growers depending

on its delicious, richness in proteins, vitamins, and minerals

while containing little fat.

Some advantages have been set up for growing mushrooms: Mushrooms

are a good cash crop; they are rather easy to grow; they are

brimming with protein, B Vitamins and minerals. They even have

medicinal properties. Time between spawning and harvesting can be

as short as three weeks (Oei and Nieuwenhuijzen, 2005). The

cultivation of edible mushrooms is a simple technical process

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(JUNCAO Technology:" Jun: means fungi and Cao: means grass in

Chinese"). In addition, even if it is a new introduced crop, the

technology is environmentally safe and in some cases contributes

to clean and healthy surroundings.

Mushroom has been identified as potential enterprise that can

help the local community earn income, access sustainable food,

and increase employment opportunities. This study will therefore

commission to detail out growth opportunities, constraints and

interventions that will in general help government, NGOs and

Kigali Farm project in particular to jump the facilities in the

study area.

1.2. Problem statement

Rwanda is a country where 91 % of the population lives mainly by

agriculture and is situated in countryside. Agriculture is mainly

subsistence characterized by small scale farms and the soil

productivity is low due to over cultivation and low use of modern

inputs. Increased agricultural production is geared to attaining

food, self sufficiency, and increased rural incomes (MINAGRI,

2008).

Rwanda’s economy depends largely on agriculture but many farmers

are still poor because of lack of agricultural techniques, soil

erosion, land tenure, soil infertility, small scale farm

ownership by household, with high population growth rate

(MINAGRI, 2008).

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Agriculture of Rwandan country is limited by many constraints

such as poverty, subsistence agriculture that leads to low

economy, insufficient resources and land degradation. Edible

mushrooms cultivation is not well developed in Rwanda. The value

chain of existing edible mushrooms production is not properly

analyzed in order to know the impact on sustainable development

of the local population. In order to satisfy the requirements of

Rwandan population, it is important to be interested on the

edible mushrooms, which don’t require the big land to be

cultivated. So, edible mushroom is one of important crops to be

focused on; but as a crop newly introduced in Rwanda, is still

not well developed and not available everywhere in this country.

This is justified by the market demand for mushroom in the

domestic market which is high and the annual production that is

low (JUNCAO, 2006). According to this last author, the local

people don’t know the importance of edible mushroom and they

don’t put effort in production thinking that it is for the NGOs

which help poor people to produce mushroom for getting food only.

1.3. Research objectives

This includes the main and specific objectives of the research

for facilitating research findings.

1.3.1. Main objective

The main objective of this study was to analyze the edible

mushroom value chain impact on socio-economic development through

farmers.

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1.3.2. Specific objectives

The specific objectives of this study were:

To identify the participation of farmers as main actors in

mushroom value chain and their awareness on mushroom

production;

To establish the constraints in edible mushroom chain and

suggest the strategies for its better improvement;

To clarify its socio- economic impact on farmers.

1.4. Research questions

The research questions related to this study are the following:

How is the mushroom value chain organized in the study area?

What are the main challenges that limit the well functioning

of the mushroom chain?

How edible mushroom contributes to the welfare of farmers?

Is edible mushroom well developed and well known in the

study area?

Does people in the study area know the importance of

mushroom production?

1.5. Hypotheses

The following hypothesis have been be formulated during the

study:

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Participation of farmers in edible mushroom value chain

contributes to the welfare of the population in the study

area.

There are considerable challenges that limit the safe

functioning in mushroom value chain.

1.6. Scope of the study

1.6.1. Space limitation

The aim of this study was the edible mushroom value chain

analysis and its socio economic impact of farmers. The work will

not be oriented in all sectors of Gicumbi District. For reason of

lacking financial means; we have chosen two only sectors that are

surrounding the limit of mushroom tube factory called Kigali

Farm, those sectors are namely Byumba and Kageyo. The study

focused on farmers and actors that enter in production of

mushroom tubes and fresh mushroom.

1.7. Significant of the study

The significant of the study includes the choice and interest of

the topic and its justification during study.

1.7.1. Choice and interest of the subject

The choice of this topic has triple interest:

Value chain analysis because it permits to add value at each

level of this functioning chain after finding how it is

organized,

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Social interest because it deals with the welfare of people,

Economic interest because it deals with the income and economy

growth of farmers.

Mushroom is a new plant in Rwanda that the government promotes

and encourages the people to cultivate it. Since 2006 our

government has put many efforts on edible mushroom crop as the

one of answers for poverty reduction

1.7.2. Justification of the study

As told in the statement of the problem, the local people don’t

know the importance of edible mushroom and don’t put effort in

production thinking that it is for the NGOs which help poor

people to produce mushroom for getting food only (JUNCAO, 2006).

This is why, we have conducted this study to see how mushroom

value chain is organized in the study area (identify different

actors who are involved in mushroom value chain, determine its

socio-economic impact on farmers, find out the constraints and

suggest the strategies to overcome those constraints for edible

mushroom chain improvement). So, this study provides useful

information on agriculture development and promotion in this

country. It also serves as a guide of poverty alleviation through

edible mushroom cultivation. Mushroom is one of the crops which

don’t require the big land to be cultivated.

1.8. Definition of key terms

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1.8.1.Study

A study is a research which is a process of steps used to collect

and analyze information to increase our understanding of a topic

or issue. For our case a study refers to a process of collecting

data, information in order to analyze edible mushroom value chain

and its socio economic impact on cooperatives’ members2.

1.8.2.Edible mushroom

Edible mushrooms are the fleshy and edible fruit of several

species of fungi. Mushrooms belong to the macro fungi, because

their fruiting structures are large enough to be seen with the

naked eye3.

1.8.3.. Value chain

Value chain analysis is the process of breaking a chain into its

constituent parts in order to better understand its structure and

functioning. The analysis consists of identifying chain actors at

each stage and discerning their functions, and relationships,

determining the chain governance or leadership, to facilitate

chain formation and strengthening; and identifying value adding

activities in the chain and assigning costs and added value to

each of those activities. The flows of goods; information and

finance through various stages of the chain are evaluated in

order to detect problems or identify opportunities to improve the

contribution of specific actors and overall performance of the

chain (UNIDO, 2009).1http://www.oxford English Dictionary.org visited on 5th January 2012

2http://www.oxford English Dictionary.org visited on 5th January 2012

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3 http://www.fungi.com visited on 30th May 2011

1.8.4.Analysis

Analysis is the process of breaking a complex topic or substance

into smaller parts to gain a better understanding of it. For our

case, the analysis will follow data collection and then after the

interpretation of results on edible mushroom will take place for

decision making4.

1.8.5. Socio-economic

Social economics may refer broadly to the "use of economics in

the study of society. According to our subject, the socio-

economic term can be defined as everything that is interesting to

the society of Gicumbi district in economic terms5.

1.8.6. Impact

Impact means effect or consequence. For our case, the impact

means the effect of edible

mushroom production on the welfare of population grouped into

cooperatives6.

1.8.8. Farmer

According to Oxford English dictionary cited previously, a farmer

is a person engaged in agriculture, who raises living organisms

for food or raw materials, generally including livestock

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husbandry and growing crops, such as produce and grain. A farmer

might own economies, a farmer is usually a farm owner, while

employees of the farm are farm workers, farmhands, etc.4http://www.oxford English Dictionary.org visited on 5th January 2012

5http://www.oxford English Dictionary.org visited on 5th January 2012

6http://www.oxford English Dictionary

1.9. Structure of the work

This study report is composed within five chapters that are:

general introduction, literature review of the study, Research

methodology, Research findings and the last one will be the

summary, conclusion and recommendations.

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CHAPTER 2: LITERATURE RIVIEW

2.1. Introduction

This chapter will help the researcher to increase the knowledge

and good understanding of mushroom production and its fundamental

aspects on value chain analysis for better understanding the main

technical terms in mushroom cultivation and its value addition

which plays a positive impact on market cost.

To get the high knowledge and good comprehensive the researcher

should read more books from different Authors which deals with

the topic as it mentioned and titled as Mushroom value chain

analysis and its socio-economic impact on population of Gicumbi

district case study of Kageyo and Byumba sectors. From this

regard various research on this have been made to see how

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mushroom is cultivated its socio economic impact in Rural areas

as well as urban areas because it does not require a big space of

cultivation. The Authors have also emphasize to such crop to

evaluate if it plays a significant importance on malnutrition

diseases eradication mainly in rural areas. This will help us to

compare the findings of the different Authors with the researcher

in the study area as Gicumbi District.

2.2. Conceptual and Theoretical perspectives

This subchapter shows various theories on mushroom production

techniques and its value chain management in various areas so as

to increase a common understanding on mushroom crop and its socio

economic impact through farmers.

2.2.1. General study of edible mushrooms

(1) Mushroom Spawn Preparation

(A). Definitions of spawn and spawning. The word “spawn” is

derived from an old French verb, espandre, meaning to spread out

or expand, which was derived from the Latin, expandere, meaning

to spread. Spawn is also defined by Webster’s Dictionary as “the

mycelium of fungi, especially of mushrooms grown to be eaten,

used for propagation”. In the mushroom industry, spawn is a

substrate into which a mushroom mycelium has impregnated and

developed, and which will be used as a seed in propagation for

mushroom production. In addition the verb, to spawn, is used to

mean inoculation of a substrate with mushroom spawn.

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The simple definition of spawning is the planting of mushroom

spawn in the prepared compost/substrate. Along with advances in

spawn making, the methods of spawning have also been continuously

developed and improved, making it possible for the mushroom

mycelium to grow through the compost more quickly.

(B). Spawn Substrates: A number of materials, mostly agricultural

wastes, can be used to prepare mushroom spawn. The type of waste

available varies from region to region. Some of these wastes are

chopped rice straw, sawdust, water hyacinth leaves, used tea

leaves, cotton wastes and lotus seed husks. In most laboratories,

cereal grains (wheat, rye or sorghum) are used as mother spawn,

and agricultural wastes as the planting spawn substrates. The

mother spawn is used to inoculate the final spawn container in

which the planting spawn will be produced. The planting spawn is

used to inoculate the mushroom cultivation compost/substrate for

fruiting/mushroom production.

(C). Preparation of mother spawn. Here using wheat grains as an

example, they are soaked in water for 2 hours or over night. Dead

seeds or those that float on water should be carefully removed.

Then the grains are washed again and boiled in water for at least

10 to 15 minutes until they expand but not quite broken. The

grains are drained and allowed to cool.

Precipitated chalk (1.5% on wet basis) is added to the grains.

The grains are then loosely packed in bottles which are 2/3 full.

These are plugged with cotton wool or covered by double-layered

25

aluminium foil. The grains are sterilised in a pressure cooker

for about 1 hour at 121°C, alternatively, they are steamed for 3

to 4 hours in a large cast-iron casserole. The bottles are then

cooled prior to inoculation.

(D). Preparation of planting spawn. Here we shall use rice straw

or water hyacinth leaves

as an example for Pleurotus sajor-caju planting spawn. The rice

straw (or water hyacinth leaves)

is chopped into pieces about 2 to 3 cm (1 inch) long, then soaked

in water for 4 - 12 hours. The

excess water is drained off and the straw pieces mixed with a

solution of 1% sucrose, 1.5% chalk

and 2% wheat/rice bran in water. The final moisture content is to

be adjusted to about 60%. The

mixture is then put into glass bottles or plastic bags and

sterilised for at least one hour at 121°C

before being inoculated with the mother spawn.

(E). Remarks for spawn making. Autoclaved substrate can only be

justified for spawn production if it is properly done. Otherwise

there will be wastage of energy and money through contamination

losses.

(F) What means properly?

Substrates such as saw dust, straw, cotton seed hulls and so on

should not be wet (if water stands

on the bottom, mycelia will not enter). Water that is held by

capillary forces, and swollen water,

26

will not as readily produce vapour pressure, as does standing

water. If the container of spawn is

tightly sealed, air cannot escape, and steam cannot enter

properly. Autoclaving is thus imperfect.

After proper sterilisation all moulds inside are killed.

Prevent entry of moulds from outside by: Using very clean cotton

stoppers only (which can be

used several times, if you observe cleanliness!); leaving at

least 3-4 cm free space between lower

surface of cotton stopper and the substrate; avoiding the soilage

of the container walls around the

stopper, and between the stopper and the substrate surface;

preventing the cotton plug from

getting wet during autoclaving (cover loosely with aluminium-

foil, so that the outside of the

container is protected all around, at least 3 cm deep); and

keeping the outside of the containers

clean, to where the aluminium-foil reaches (“collar” of plastic

bags).

Inoculate under clean conditions in a room without air movement

(close door and windows):

clean the table with a disinfectant; wash your hands thoroughly

with soap, dry with a clean

towel, and disinfect them; transfer the container from the

autoclave directly into the clean room.

27

Cover them with a freshly washed and ironed towel if the journey

from the autoclave to the

inoculation place is long; keep the containers during inoculation

in a position that minimises

contamination risks; use pure culture spawn only for inoculation

(this may be from another

spawn batch); and cover the opening after inoculation with

aluminium-foil and press around the

neck of the container. Place the spawn in the first days under

optimal growth conditions. Spawn

which is not needed for inoculation can be used for fruit body

production under suitable

conditions. NOTE: Actually, one test tube of pure culture

(“starter”) can prepare 1,200

commercial planting spawns through the steps of stock culture,

then the mother grain spawn.

This process is called the Multiplication of cultures.

(2) Mushroom Spawn Handling

(A). Maintenance of spawn quality. Mushroom spawn, whether

prepared as a family home project or on industrial scale using

modern equipment, should be in excellent condition when delivered

to growers. Spawn of most mushrooms can be refrigerated, but it

should be warmed to normal room temperature before it is used as

an inoculum or as planting spawn.

28

Vigorous growth of the planting spawn is a prerequisite to good

growth and yield. If the spawn is

not vigorous, the mushroom mycelium will be overgrown by

competitor organisms. If it is

vigorous it will overcome many of the competitive organisms and

produce more mushrooms.

When purchasing spawn, ask the spawn maker how long the spawn can

be kept before planting.

Old spawn is not acceptable because its vigour may have

decreased. Buyers or users should

know the “expiration” date of the spawn.

(B). Spawn Quantities. The quantity of the spawn used does not

directly affect yield.

However, the use of more spawn may reduce the effect of

competitive organisms present in the

planting substrates. The greater the amount of spawn used, the

faster it will colonise the substrate. As a result, the growth of

competitors is hindered, and yield will be regular and not

affected by this competition. 2-4% of spawn is suggested to be

inoculated into the spawning

substrate. Once the container is opened, spawn should be used in

its entirety. Unused and opened

bottles or bags of spawn, however, can be kept in the

refrigerator for 2 to 6 days as long as they

are not contaminated (i.e., no unwanted fungi are growing on the

surface) during storage.

29

(C). Notes on commercial spawn supplies. When growing mushrooms

on a small scale, it

is not necessary to prepare your own spawn. Commercial suppliers

of spawn who provide

material to small growers are usually available. Spawn should be

ordered ahead of time so that it

will be of the right age. Contaminated, old or no-growth spawn

should never be sold to growers.

Spawn makers should maintain a testing facility where they can

test each batch of spawn for

production characteristics. Sales personnel should visit growers

using their spawn so that they

can observe problems at first hand. Problems related to spawn

production must be corrected quickly.

3. Preparation of Selective Substrate/Compost

While a sterile substrate free from all competitive micro-

organisms is the ideal medium for

cultivating edible mushrooms, systems involving such strict

hygiene are generally too costly and

impractical to operate on a large scale. Substrates for

cultivating edible mushrooms normally

require varying degrees of pre-treatment in order to promote

growth of the mushroom mycelium

to the practical exclusion of other micro-organisms. The

substrate must be rich in essential

30

nutrients in forms which are readily available to the mushroom,

and be free of toxic substances

which inhibit growth of the spawn. Moisture content, pH and good

gaseous exchange between

the substrate and the surrounding environment are important

physical factors to consider.

(A). Mushroom substrate. Mushroom substrate may be simply defined

as a kind of lignocellulosic material which supports the growth,

development, and fruiting of mushroom mycelium. The process of

preparation of substrate is broadly termed “composting”. The

final product of “composting” is called the “compost” or prepared

substrate. The process for preparation of substrates has been the

subject of much scientific and practical interest over the past

two decades. It should be noted that diff

4) Taxonomy and botanical aspect of mushroom

Mushrooms belong to the kingdom Mycetea. Most of the cultivated

edible mushrooms belong to the Agaricales of the class

Basidiomycetes, which is characterized by they are formation of

gills beneath their umbrella shaped caps or pilei. Successful

identification requires a basic knowledge of the structure of the

fungi and the way they live. To identify a given mushroom, the

fruiting bodies should be carefully examined. A good reference

material with colour pictures of different mushrooms known is a

basic requirement (Oei,2005)

31

5) Biology of mushrooms

1) Life cycle

Under the microscope, spores can be observed on the surface of

gills. The spores fall as the cap fully expands at maturity of

mushroom. The minute spores are carried by the wind. They fall on

ground, usually with rain and germinate to form mycelium. This is

the vegetative stage of the fungus. The mycelium developing from

the germinating spore is so called primary mycelium and is

usually uninucleate and haploid. This stage is short-lived

because mycelia from different spores tend to ramify and fuse to

form the secondary mycelium, which continues to grow

vegetatively. This mycelium is septate and, since each cell

contains all the necessary organelles for independent growth,

fragments of the mycelium can generate to form new colonies (Oei

and Nieuwenhuijzen, 2005).

Mushrooms need food in the form of simple molecules. Through the

mycelium, mushrooms absorb food from the substrate on which they

grow. The mycelium branches and produces enzymes that digest

complex carbohydrates, lipids and protein, which are then easily

absorbed by the hyphae. The hyphae penetrate the substrate.

During this stage (the spawn stage), mushroom growth takes place,

and energy is stored until fruiting bodies are formed. The

fruiting stage is the formation of the visible mushrooms, formed

from an aggregation of mycelium. The mushrooms start as small

pinheads or primordial that rapidly enlarges into the button

32

stage. The mushroom forms an umbrella-like structure and finally

the gills underneath. At the edges of gills, special cells are

formed where two nuclei, originating from different mycelia

cells, eventually fuse, doubling their chromosome number. These

cells are called basidia. These cells are called karyogamy,

results in the formation of a diploid nucleus in the basidium.

Soon after, this diploid nucleus undergoes meiosis or reduction

division and produces four meiotic nuclei. These four haploid

nuclei eventually migrate outside the basidial cell, through

projections called are forcefully liberated from the basidia.

This mushroom life cycle is illustrated as example on the

following figure that demonstrates a natural situation.

2. Mushroom ecology

a) Light

The quality and quantity of light are important in the formation

and maturation process. The duration of light and its intensity

should be carefully considered for individual species, line or

strain. The inhibitory effect of light on fruit body initiation

is known for shiitake (Pathak, 2004).

b) Water

According to the previous author, some mushrooms have specific

substrate moisture optima that may depend, on the type of

substrate used. A moisture content of 55-68% is optimal for

33

nutrients-supplemented sawdust used to produce Lentinulaedodes. In

contrast, an optimum moisture content of 70% is needed for spawn

run of L. edodeson natural logs. The optimum moisture content of

traditional rice paddy straw substrate used to produce

Volvariellavolvaceashould be in the range of 65-70%, while that of

cotton waste substrate should be about 70%.

c) Temperature

The previous author says that optimum fructification temperatures

for most mushrooms are lower than optimum vegetative growth

temperatures. Each species has its own temperature optima for

fructification which may or may not coincide with that for

vegetative growth.

d) Other organisms as food of fungi

Fungi depend on other organisms for their food. Three modes of

living can be recognized

(Oei and Nieuwenhuijzen, 2005):

-Saprophytes: degrading already dead material;

-Symbionts: living together with other organisms (especially

trees) in a close, mutually beneficial relationship;

-Parasites: living at the expense of other organisms. According

to the same authors, the mode of living has nothing to do with

edibility: both edible and poisonous mushrooms can be found in

all three groups.

34

C) Mushroom farmers

Farmers can actively engage into production of mushroom as income

generating agribusiness activity, and use the waste substrate for

production of vegetables. Domestic production of mushroom in

Rwanda is currently estimated at 17 tons per annum. The demand

for mushroom is high especially by hotels, supermarkets,

restaurants, people living with HIV/AIDS, and households (JUNCAO,

2006).

According to the respondents interviewed during the mini market

survey (informal survey), fresh mushrooms are supplied in Kigali

city by smallholder growers around the city, and other farmers

from Gitarama, and Butare. After production, the farmers sell

fresh mushrooms at their gardens to mainly local individuals in

the communities for food and medicine. Many interviewed growers

reported that regular customers were the sick people

particularly. Some individual growers supply fresh mushrooms

directly to the hotels and supermarkets such as Simba and

Nakumatt (Field work data, September 2011).

D) Mushroom cultivation with JUNCAO technology in Rwanda

JUNCAO is defined as the herbaceous plants that are suitable for

cultivating edible and medicinal fungi. JUNCAO technology is

defined as a series of comprehensive techniques to cultivate

edible and medicinal fungi and produce mycelium protein forage

with JUNCAO. The JUNCAO industry is defined as the industry

utilizing JUNCAO technology and other relative techniques.

35

Pleurotusostreatushas the advantages of good adaptability, easy for

artificial cultivation, simple technology, a wide range of

available culture materials and short growth c and sawdust are

well-suited to act as the culture medium (JUNCAO, 2006).

Under certain suitable conditions, 4-5 weeks are enough from

sowing to harvesting. Due to these advantages, Pleurotusostreatuswill

be one of the most important mushroom species which have great

contribution to solve problem of lack of protein in developing

countries (Lin, 2007). The main steps in mushrooms cultivation

with JUNCAO are listed as follow:

1) Substrate preparation and tubes making

In mushroom cultivation, substrate preparation is needed. The

following table indicates different amount of each item required

for this preparation.

2) Tubes sterilization, inoculation and incubation process

The plastic filled with substrate are sterilized in 24 hours

using normal pressure sterilization stove. Remember that the

stove is constructed by the brick. The normal pressure and low

cost but with longer sterilization period is suitable for both

the spawn and tube production (PHMU/AJADEJAR, 2006).

According to the same author:

36

*Inoculation: the tubes cooled down are transferred in Inoculation

box which is normally used for the inoculation of the tubes and

bags. It should be bright and closed tightly. As said before in

equipment, the first purpose is to operate in contamination free

conditions.

*Incubation: to put tubes in conditions where you have to wait for

mycelium propagation period. In favourable conditions the

mycelium propagation period in the whole tubes is 40-50 days, and

then tubes are transferred in the shield to be grown where they

day to day need follow up in different activities such as

irrigation, aeration, harvesting, etc.

3) Prevention and control of weed fungi and pests

All mushrooms farmers will sooner or later encounter pests and

diseases (Oei, 1991). Edible fungi may be contaminated by the

weed fungi or bacteria during the whole process of cultivation.

The weed fungi compete with the edible fungi for nutrients such

as oxygen and water, or even secrete toxin to inhibit the mycelia

growth of edible fungi. Consequently, the yield and quality of

edible fungi will be influenced significantly. Pests usually eat

the mycelia and fruit body of edible fungi, which greatly affects

the growth and value of edible fungi. Sometimes the edible may

even die in both circumstances (Lin, 2007). Therefore, the

prevention and control of weed fungi and pests is the main point

for the successful cultivation of edible fungi with high quality

and yield.

37

E) Harvesting and post harvesting handling

1) Harvesting

Mushrooms are grown in the shield where they must be covered by

plastic for avoiding high evaporation. The irrigation in small

quantity of water and aeration is necessary at least twice a

harvest. Harvesting duration of mushrooms is 3 months (Oei,

2005).

2) Fresh market

The demand for mushroom is high especially by hotels,

supermarkets, restaurants, people living with HIV/AIDS, and

households. According to the respondents interviewed during the

mini growers around the city, and other farmers. Mushroom

producers interviewed reported increasing demand for mushrooms

especially by households. The farmers sell fresh mushrooms at

their gardens to mainly local individuals in the communities for

food and medicine. Many interviewed growers reported that regular

customers were the sick people particularly, those suffering from

HIV/AIDS. Some individual growers supply fresh mushrooms directly

to the mushroom is between Rwf 1,500 and 2000 per kg (JUNCAO,

2006).

3) Drying

Uganda’s current production for export is of dried oyster

mushrooms. The mushrooms are produced by small out grower

production groups in Kabale in adapted rooms or traditional

buildings around their homes. One tube or substrate is estimated

38

to yield about 1.5 to 2.5 kilograms of fresh mushrooms, assuming

four harvests over a five week period. One kilogram of fresh

mushrooms yields about 0.1 kilograms of dried product in Uganda.

Mushroom growing involves growing mushroom spawn on a substrate,

harvesting the mushrooms, and drying mushroom using solar dryers.

The company supplies supermarkets and hotels in the region and in

Kampala with fresh and dried mushrooms. One kg of dried mushrooms

cost about 21,428 Rwf and while 1 kg of fresh mushrooms cost

about 1,785 Rwf (JUNCAO, 2006).

F) Marketing

In Africa, few countries are engaged in export of mushroom on the

world market, these include South Africa, Tunisia, Zambia,

Algeria, Niger, Uganda, and Kenya. Rwanda is not currently

exporting any mushroom on the world market because of low

domestic production and high demand in the domestic market. So,

Rwanda cannot export mushroom because of low productivity but

instead canned mushrooms are imported from China and other

countries into Rwanda (Mushroom Councillor Professionals in

Grocery Industry, 2008).

G) Socio-economic importance of edible mushroom

Mushrooms are very interesting in terms of revenue that the

farmers get through their production (Mushroom Councillor

Professionals in Grocery Industry, 2008). Economically mushrooms

growing give many advantages for their high potential in

nutrients composition it helps to fight against malnutrition

39

diseases. Mushrooms are the principal income generating product

and can be available the whole year. Finally mushrooms do not ask

for arable land and large area to produce it’s only ask for crop

residues transformed in substrates (Nita, 2002).

In health, the objectives are to maximise preventative health

measures and build the capacity to have high quality and

accessible health care services for the entire population in

order to reduce malnutrition, infant and child mortality, and

fertility, as well as control communicable diseases(Chang and

al ., 2004). MINECOFIN (2006) envisaged that current population

policies should go hand in hand with strategies to overcome

problems in the health sector. Indeed, poverty remains a major

cause of poor health and vice versa. The capacity to pay for

health insurance comes mainly from edible mushroom production.

Then if the population is healthy insured, the death and illness

rate reduce and the population still working because there is no

reduction of labor forces.

1) Nutritional value of mushrooms

According to the socio-economic importance of edible mushroom,

the nutritional value of a product (mushroom for example) should

be considered in relation to the complete menu. Nothing is

healthy in itself; it is the combination of different foodstuffs

that can be sufficient or lacking in spore minerals, vitamins or

proteins. Mushrooms are considered to be healthy food because of

their relatively high and quantitatively good protein content (on

40

a dry weight basis), low fat content, vitamins (B1, B2, C) and

minerals. Mushrooms are often referred to as valuable or precious

protein or precious sources, but actually their protein content

is rather low, normally 3 to 4% of their flesh weight. Water

content is usually around 90% (Oei, 1991).

Mushrooms contain less proteins than Soy beans (39% of dry

weight), but much more than rice, (vitamin B1), riboflavin

(vitamin B2), niacin, biotin, and ascorbic acid (vitamin C).

Mushrooms in general contain significant amounts of phosphorus,

Sodium, Potassium and the least amount of calcium (Chang and al.,

2004). According to the nutritional value of mushrooms above

mentioned, as a kind of details, we have:

a) Proteins

It is possible to grow several heavy crops of mushroom in a year

and its intensive cultivation and high yield can compensate for

proteins. Mushrooms contain proteins which consist of various

amino acids. All the essential amino acids required by an adult

are present in mushrooms (Stamets, 2000).

b) Vitamins

According to Dermas (2003), Agaricus.bisporusdoes not contain vitamin

A, D or E. It contains 8,6 mg thiamin, 5.82 mg nicotinic and 2.38

mg pantothenic acid, 0.12 mg thiamin, 0.52 mg riboflavin and

0.028 mg biotin per 1000 g of flesh weight (Nita, 2002).

c) Minerals

41

The analysis given by Dermas (2003) shows that

Agaricusbisporuscontains high amounts of potassium, phosphorus,

copper and iron but the calcium percentage is quite low.

2) Energy value of mushrooms

Mushrooms are good source of energy. Stamets (2000).also made

similar observation and stated that one pound (454g) of fresh

mushroom provides 120 k calories.. The great advantage is that

mushrooms have the capacity to convert nutritionally valueless

substances into high protein food. In a country like India where

vegetarians dominate, people are fully aware of the importance of

mushroom cultivation (Stamets, 2000).

3) Therapeutic value of mushrooms

Lowe fungi have yielded important medicines, like penicillin and

other antibiotics from Penicillium(a common contaminant in mushroom

cultivation). It was estimated that the market of medicinal and

health products from mushrooms had a turnover of 5 to 6 billion

US$ in 1995. These products are either sold as whole mushrooms

(often dried), or in form of powder capsules or a bitter tea. The

health effects of mushrooms are mainly restricted to the

prevention or outgrowth of diseases such as heart and coronary

diseases, cancer, diabetes, free radials and infection (Stamets,

2000).

2.2.2. Value chain

A) Categories of Value chain

42

The value chain is a concept which can be simply described as the

entire range of activities required to bring a product from the

initial input supply stage, through various phases of production

stage that entail a combination of physical transformation and

the participation of various producers and services. There are

three categories of value chain which are: simple value chain,

extended value chain and lastly many value chain (UNIDO, 2009).

1) Simple value chain

According to Kaplinsky and Morris (2000),the simple value chain

describes the full range of activities which are required to

bring a product or service from conception, through the different

phases of production (involving a combination of physical

transformation and the input of various producer services ),

delivery to final consumers, and the final disposal after use.

Considered its general form, it takes the shapes described in

four successively links which are: design and product

development, production (Inward logistics, transformation,

inputs, package, etc.), marketing and consumption recycling.

2) Extended value chain

In the real world, of course, value chains are much more complex

than this. For one thing, there tend to be many more links in the

chain. Take for example, the case of the furniture industry. This

involves the prevision of seed inputs, chemicals, equipment and

water for the forest sector. Cut logs pass to the sawmill sector

which gets its primary inputs from the machinery sector. From

there, saw timber moves to the furniture manufacturers who, in

43

their turn, obtain inputs from the machinery, adhesives and paint

industries and also draw on design and branding skills from the

service sector. Depending on which market is served, the

furniture then passes through various intermediary stages until

it reaches the final customer, who after use consigns the

furniture for recycling (Kaplinsky and Morris, 2000).

3) One or many value chain

In addition to the manifold links in a value chain, typically

intermediary producers in a sales at a particular point in time

may not capture the full story-the dynamics of a particular

market or technology may mean that a relatively small (or large)

customer, supplier in the future. Furthermore, the share of sales

may obscure the crucial role that a particular supplier

controlling a key core technology or input (which may be a

relatively small part of its output) has one the rest of the

value chain (Kaplinsky and Morris, 2000).

B) Definition of value chain analysis

Value chain analysis is the process of breaking a chain into its

constituent parts in order to better understand its structure

and functioning. The analysis consists of identifying chain

actors at each stage and discerning their functions, and

relationships, determining the chain governance or leadership, to

facilitate chain formation and strengthening; and identifying

44

value adding activities in the chain and assigning costs and

added value to each of those activities. The flows of goods;

information and finance through the various stages of the chain,

are evaluated in order to detect problems or identify

opportunities to improve the contribution of specific actors and

overall performance of the chain (UNIDO, 2009).

C) Value chain actors

Value chain actors are individuals, enterprises and public

agencies related to a value chain in particular: value chain

operators, providers of operational services, providers of

support services, enablers (Deneux, 2003)

i) Value chain operators

Enterprises performing the basic function of value chain are

farmers, small and medium enterprises, industrial companies,

exporters, wholesalers and retailers (Deneux, 2003)

ii) Value chain supporters

They provide value chain with support services and/or represent

the common interest of the value chain actors (Banks, training

institutions, research institutions, umbrella organizations,

facilitators, etc.). They belong to the meso level (Deneux,

2003).

D) Value chain levels

Different levels in value chain are the following (Deneux, 2003):

-Macro level: Public agencies and institutions constituting the

business enabling environment (Influencers).It is made up of

45

regional, national and local institutions, the judiciary system

and major providers of public utilities,

-Meso level: Chain supporters. Functions at meso level include

research, advocacy, technology development, etc.,

-Micro-level: Chain operators.

E) SWOT analysis in value chain

According to the previous author, a SWOT analysis is a process to

identify where you are strong and vulnerable; where you should

defend and attack.

Internal origin: Facts/factors of organization

Strengths: Things that are good now, maintain them, build on them

and use as leverage

Weaknesses: Things that are bad now, remedy, change or stop them

External origin: Facts/factors of the environment in which the

organization operates

Opportunities: Things that are good for the future, prioritize

them, capture them, build on them and optimize

Threats: Things that are bad for the future ,put in plans to

manage them or counter them

Source: (Deneux, 2003)

According to the content of the above example, we see that:

-Strengths need to be maintained, built upon or leveraged,

-Weaknesses need to be remedied, changed or stopped,

-Opportunities need to be prioritized, captured, built on and

optimized,

46

-Threats need to be countered or minimized and managed and in a

given project you can ask yourself the following questions and we

need to know :

-How can we use each strength?

-How can we stop each weakness?

-How can we exploit each opportunity?

-How can we defend against each threat?

4. The advantages of mushroom cultivation

-Wastes such as cereal straws are largely burnt by the farmers,

which causes air pollution.

However, these raw materials can actually be used for the

cultivation of mushrooms. This kind of bioconversion exercise can

greatly reduce environmental pollution

-Mushroom cultivation can be a labour intensive activity.

Therefore, it will serve as means of generating employment,

particularly for rural women and youths in order to raise their

social status. It will also provide additional work for the

farmers during winter months when the farming schedule is light.

-It will provide the people with an additional vegetable of high

quality, and enrich the diet with high quality proteins, minerals

and vitamins which can be of direct benefit to the human health

and fitness. The extractable bioactive compounds from medicinal

47

mushrooms would enhance human’s immune systems and improve their

quality of life.

-Mushroom cultivation is a cash crop. The harvested fruiting

bodies can be sold in local markets for additional family income

or exported for an important source of foreign exchange that will

definitely improve the economic standardsof the people.

-Some warm mushrooms, e.g. Volvariella volvacea (Straw mushrooms)

and Pleurotus

sajor-caju (Oyster mushrooms) are relatively fast growing

organisms and can be harvested in 3 to 4 weeks after spawning. It

is a short return agricultural business and can be of immediate

benefit to the community

Table 1. Comparison of the numbers of known and estimated total

species in the world of selected groups of organisms

Group Known species

Total species

%known species

Vascular plants

220,000 270,000 81

Bryophytes 17,000 25,000 68Algae 40,000 60,000 67Fungi 69000 1,500,000 5Bacteria 3,000 30,000 10Viruses 5,000 130,000 4Source: Hawksworth (1991)

48

5. Major Phases of Mushroom Cultivation

Mushroom farming is a complex business, which requires precision.

Indeed, it is not as simple as what some people often loosely

stipulate. It calls for adherence to precise procedures. The

major practical steps/segments of mushroom cultivation are: (a)

Selection of an acceptable mushroom species; (b) secreting a

good quality fruiting culture; (c) development of robust spawn;

(d) preparation of selective substrate/compost; (e) care of

mycelial (spawn) running; (f) management of fruiting/ mushroom

development; and (g) harvesting mushrooms carefully (Chang and

Chiu, 1992, Chang 1998). If you ignore one critical step/segment,

you are inviting trouble, which could lead to a substantially

reduced mushroom crop yiel dand mushroom marketing value

2.3. Related case studies

This includes the consultancy of different research works

relating to mushroom tubes making and its production and the

edible mushroom value chain management and its constraints on

socio-economic development in areas of small scale farms basis on

existing literatures specification to mushroom production and

processing in value chain.

CHAPTER 3: RESERCH METHODOLOGY

3.1. Research design

49

The research design include the materials used during the study

which are the operational study area, population, questionnaire

and mushroom materials.

3.1.1. Materials

In this sub chapter we make a point of view on study area,

research population, Questionnaire and Mushroom as key materials

used during research work.

1). Study area

The study area is grouped into the geographical description and

population its economic organization.

A) Geographical description and population

The study was carried out in two sectors ( Byumba and Kageyo)

of Gicumbi District in Northern Province. It is limited to

South by Mutete sector of Gicumbi District, in North by

Manyagiro, in East by Nyamiyaga, Rukomo and Shanagsho of the

district de Gicumbi.In north by Mukrange and Cyumba of Gicumbi

District.Ouest by Kisaro of Rulindo District and Nyankenke of

gicumbi District.

The total population of the study area is 37824 inhabitants

among them 61% are women. The total surface is 84 square

meter.

The study was focus on individual farmers representing

household, groups of farmers cultivating mushrooms, staff of

50

mushroom factory and local authorities at sector and cell

level.

B)Economic Organization

The population of Byumba and Kageyo sectors are familiarized

into agricultural, commercial, remunerated employment and hand

craft activities.

3.2. The population of the study

The population of the study was the number of the households

sampled that include in each village. In our study the population

was 75 households sampled in 7 villages of two sectors.

3.3. Sampling techniques.

In two sectors which are Byumba and Kageyo there are 5 cells and

3 cells respectively which include 51 villages for Byumba and 27

villages for Kageyo. To select the number of village we have use

a method of random system by using 10% of villages i.e 5 villges

and 2 villages of byumba and Kageyo sector respectively. In

village we have also selected the households of each village by

using 10% of households of each village. It means 50households of

Byumba and 25 households of Kageyo. These households are the

sample unit of the population in the study area. The total of

sample unit is 75 household sampled. Each household represent one

person headed household.

3.4. Data collection Techniques and tools

51

During the study the techniques used during data collection wereinterviewing, observation by using questionnaire.

3.4.1. Techniques

A) Observation technique

According to Hannan (2006), observation is a technique that

involves systematically selecting, watching and recording

behaviour and characteristics of living beings, objects or

phenomena. With helped by the researcher, structured

observational technics usually involve trained researcher using

structured checklists to observe behaviour in natural setting.

B) Interview technique

Interview involves face to face meeting in which a researcher

asks individually a series of questions (Hannan, 2006).

To complete the data collection during the survey, interview was

used to collect additional information and addressed to

contribute to the information observed.

C) Questionnaire technique

According to Grawitz and Pinto (2001), questionnaire technique is

a research instrument consisting of a series of questions and

other prompts for the purpose of gathering information from

respondents. This is the one of the strategies used to conduct

the complete information desired from interviewers.

3.5. Data processing

52

For data processing the SPCS soft ware and calculators have been

used analyzed from different interviewers. In calculating the

frequency and percentages of respondents, the following formula

has been used:

Fi= *100

Nt

Ni

Where:

Fi: The frequency of results in percentage,

Ni: Number of respondents at the criteria,

Nt: Total number of population study.

After getting field information, the results were presented in

text and table forms.

3.6. Methods of data analysis

From collection and analysis of collected data, any scientific

research requires the use of methods and techniques.

3.6.1. Methods

During the study, the following methods were used in order to

obtain the results. Those methods were: descriptive, quantitative

and qualitative method.

A) Descriptive methods

Descriptive method does not fit neatly into the definition of

either quantitative or qualitative research methodologies but

instead it can utilize elements of both, often with the same

53

study. The term descriptive method refers to the type of research

question, design and data analysis that will be applied to a

given topic. It is when you observe some events and do not try to

interfere with it and then you describe it. It is usually one to

one interviewers or focused group.

In this research, descriptive methods helped us to obtain

information concerning the current status of the phenomena to

describe what exists with to variable or conditions in a

situation.

B) Quantitative methods

Quantitative approach research or evaluation yields numbers,

charts and tables which are apparently more convincing .

They are research methods that are used to gather quantitative

data information dealing with numbers and anything that is

measurable. Statistics tables and graphs are often used to

present these results of these methods (Moataza, 2009).

The methods are based on the measurement of quantity or amount.

These methods have been used to measure the phenomena that can be

expressed in quantity or dealing with mathematical and

statistical symbols to summarize the economic information. The

methods have involved the use of frequency tables, pie-charts,

percentages, etc. When carrying out this research, the researcher

has used statistical method which aims at describing, summarizing

54

and interpreting phenomena whose character is variable. It

provides the essential applicable manner to explain or forecast

phenomena (Moataza, 2009).

For our study, these methods have helped us to quantify the

information collected. They have permitted the synthesis of

collected data in form of tables. They helped to make

percentages, enable analysis and interpretation thereafter. They

also helped us to determine the number of respondents already

sampled.

C) Qualitative methods

Qualitative methods permit to go beyond the statistical results

usually reported in quantitative research. They permit to explain

the human behavior or human phenomena that can’t be investigated

by direct observations such us attitudes and other emotions. One

of them is the analytical method which aims at analyzing

systematically all information and data collected (Moataza,

2009).

According to the same author, these methods have helped the

researcher to analyze data collected. Both qualitative and

quantitative have been systematically analyzed.

Qualitative methods are primarily methods of inquiry appropriated

in many different academic disciplines. These methods produce

information only on the particular cases studied and any more

general conclusions are only hypotheses (informative guesses).

55

In that way, qualitative methods helped us to analyze and to

interpret the results from the response of respondents.

D) Sampling technique

Sampling is the operation which consists in taking a certain

number of elements in the whole of the elements that one will

treat or study. In other words, sampling is that part of

statistical practice concerned with selection of a subset of

individual observations within population of individuals intended

to yield some knowledge about the population of concern,

especially for the purpose of making predictions based on

statistical inference (Moataza, 2009).

1) Proportionate allocation sampling strategies

After random sampling at sector level, a proportionate allocation

sampling was used to know the number of farmers to interview in

each sector according to the number of households in sampled

villages. Only 75 members of seven villages were interviewed in

the following manner:

2) Sample size determination

The individuals composing in the sample were determined by

pulling according to the list of the households of the selected

villages. The sample size was given on the basis of random

techniques by taking 10% of the population as sample size.

3.7. The Limitation of the Study

The limitations which will concern this study will be:

56

Language: Many women had never got the chances for reaching

schools, and even getting language coaching. Therefore,

translating the questionnaire from English to Kinyarwanda, may

lead to inadequate words/terms which definitely create bad

understanding of what is intended to, as the researcher will make

translation from English to local language which is Kinyarwanda

to facilitate respondents.

Inadequate information: People may hide certain information

purposely, either for their own benefits, or because of fear as

they won’t be hundred percent sure of the real mission of the

researcher. To make clear and smooth, the research will give

clear explanation through the letter of transmittal, which will

accompany every questionnaire, and will contain an adequate brief

about the research.

Inflexible respondent: The target respondents may willingly or

unwillingly not be flexible, therefore complicate the life of the

researcher. Being humble, flexible and cooperative will be the

answer to handle the case.

Social desirability bias, that is: the inclination on the part of

interviewee is to share what they believe the interviewers want

to hear can seriously limit the validity of the results. The

researcher will try to establish trust relationship, so that the

social disability bias is minimized.

57

3.8. Ethical consideration

During the research some issues have identified such as being

afraid by farmers that some information can be published by the

researcher this was an empirical issue of resisting giving

affordable responses but to handle this issue the explanations

have been given before to the interviewed person and the

information given has been kept confidentially by researcher.

Avoidance of some ethical concept like plagiarism during research

documentary has been respected in order to give the true

information especially on research findings.

CHAPTER 4: RESEARCH FINDINGS

This chapter gives findings of result after presenting,

collecting and analyzing data. It is a fundamental tool for

objective measurement through the result obtained from the

field. This chapter includes demographic and socio-economic

characteristics of sampled farmers and agricultural output

uses for their household income and also the constraints met

58

during mushroom value chain implementation. At the end

suggestions are proposed to overcome the challenges.

4.1. Demographic characteristics of sampled farmers

Demographic characteristics maintained during the survey were

the age of farmer, gender, marital status and level of

education of respondents.

This is very important because it serve us to enumerate the

sample but also evaluate the positive or negative influence on

edible mushroom production and the performance of household

income.

4.1.1. Age of distribution

This characteristic of age is very important because it guide

us to know which category is high impressive in mushroom

making and production in order to empowering them in mushroom

production techniques. The table below show us the level of

age distribution in mushroom value chain making.

Table2: Characteristic of age distribution

Age (year) Frequency Percentage21-30 11 14.731-40 36 4841-50 22 29.3Above 50 6 8Total 75 100Source: Field work data, July 2014

59

The result of age distribution in mushroom value chain show us

that the age between 31 to 40 comes at the first rang with a

high rate of 48% of 75 farmers surveyed. This category of

farmers is young and varied on work force production and

should satisfy the needs of their families like health

insurance payment, school fees of their children and hence the

measure should be taken into account to such an extent that

farmers in this category should be encouraged in mushroom

production for boosting our economic development.

The participation of young people and oldest is at the lowest

proportion of 14.7% for youngest between 21 to 30 years and

29.3% of young between 41 to 50 years and also 8% for oldest

above 50 years respectively.

4.1.2. Gender distribution

Gender is a social relationship which govern the sexes

( Chant1997).This is very important during research work

because the participation of male and female in any

development activity as mushroom value chain its production is

at the highest need. It is in that concept we have interviewed

all sexes to analyze which is very participative in mushroom

production process. The table below indicate the frequency of

participation referring to gender mainstreaming.

Table 3: Gender participation

60

SexFrequency

Percentage

Female 48 64Male 27 36Total 75 100Source: Field work data, July 2014

The results indicate that female is very participative in

mushroom value chain than male. The reason of having a high

contribution is that women are very sensitive in various

activities of household in Rwanda. In this case, gender

balance should be respected in order to bloom the economy for

household incomes generation, permanent food security and

sustainable development of the country.

4.1.3. Marital status distribution

The characteristics of farmers in terms of marital status were

at the requirement need during study because it helps in

division of labor approach.

Table 4: Distribution of marital status in mushroom chain

Maritalstatus Women Men Total  Freq (%) Freq (%) Freq (%)Single 4 2.7 6.7Married 45.3 30.6 75.9Divorce 2.7 0 2.7Widowe 12 2.7 14.7

61

rTotal 64 36 100Source: Field work study July2014

The results from this Table 4 indicates that the married women

participate actively in mushroom value chain process because

they are very charged in different activities and tasks to

accomplish the attribution of primary household needs like in

collaboration with their husbandry for satisfying the needs of

their family. The proportion of participating in mushroom

chain by women is that during mushroom making the several

tasks of activities are not hard but require a severe

patience.

4.1.4. Level of education

The level of education was taken under consideration since the

study was carried out. This is helpful to the researcher for

discovering if edible mushroom value chain process is

understandable by all categories of people to such an extent

that any intervention should be made in term of development

capacity building as well as mushroom tubes making production

and processing. The result of the contribution by the level of

education in edible mushroom value chain process is

illustrated in the Table 4:

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Table 5: Contribution of level of education

Study FrequencyPercentage

Illiteracy 4 5.3Primary studies 36 48Three years post primary 17 22.7Secondary studies 12 16University studies 6 8Total 75 100Source: Field data, July 2014

The result in the above table shows that the majority of

respondents have finished the level of primary education with the

48% of all respondents of our sample (meaning 36 people out of 75

respondents) and illiteracy constitutes 5.3 % of respondents.

This low number of illiteracy constitutes an advantage for rural

development because the illiteracy is a handicap for the

admission of innovation. Only16% of the surveyed population have

secondary schools. This category of population is skilled labor

and contributes to the agriculture development through their

rapid comprehension and practice of the innovation and then

serves as channel of technology transfer to other farmers

(Milian, 1993).

It is to note that the educational level of our sampled farmers

made them possible the latter to provide us significant and valid

data for this study. It also gives us a certain guarantee on the

answers which were provided to us that they are reliable.

63

4.1.5. Characteristics of exploitation

According to the characteristics of exploitation through the

experience in mushroom production we have seen that farmers

surveyed prove variable experiences in terms of mushroom

production in their proper farm size.

A) Experience in edible mushroom cultivation

According to the experience in mushroom production we have seen

that farmers surveyed prove variable experiences in terms of

mushroom production as it is shown in the Table 5:

Table 6: Experience in edible mushroom cultivation

Experience (year)Frequency Percentage

< 1year 17 22.71-3years 34 45.33-5years 16 21.3>5years 8 10.7Total 75 100Source: Field data, July2014

About professional experience as mentioned in the above Table 6,

only 45.3 % of surveyed people prove the experience of 1-3 years

in mushroom production, followed by 22.7 % newly introduced in

mushroom cultivation with less than one year as experience. In

sampled population, only 10.7 % of respondents prove experience

more than five years.

64

According to JUNCAO (2006), the farmers more experienced in

mushroom production obtain more production than others less

experienced

B) The farm size of farmers

In general the proportion of households in each land size

category has changed; this may be due to the increasing of

population density leading to the decreasing of farm size. The

standard of living is strongly related to the size of

landholding, with those holding the least land generally being

the poorest. The Table 6 shows the average of farm size for the

sampled farmers.

Table 7: The farm size of farmers

Farm size(ha)

Frequency

percentage

<1 47 62.71-2.99 21 283-4.99 5 6.7>5 2 2.6Total 75 100Source: Field data, July2014

The Table 7 illustrates that most of the farmers 62 %of

respondents possessed the farm of the size less than 1ha,

followed by farmers with the farm size which is between 1 to 2.99

ha of with 28% respondents but few number of farmers had the

farm size superior to 5ha (2.6%). These results are n consistent

with the MINAGRI (2004) noting that most of agricultural

65

activities are performed on small farms which are generally less

than 1ha.

4.1.6. Understanding of mushroom tubes making

In this way of understanding mushroom tubes making, we would want

to know the level of experience in mushroom tubes making so that

facilitating expending strategies on mushroom tubes making in

rural area by farmers themselves. The Table 7 shows the level of

understanding the mushroom tubes making.

Table 7: Level of understanding mushroom tubes making

Participation Frequency PercentageYes 52 69.3Not 23 30.7Total 75 100Source: Field data, July 2014

The Table 7 illustrates that 69.3% of farmers understand how

mushroom tubes are made the reason is that in the study area

there is mushroom tubes ‘factory and most of farmers go their to

work and buy mushroom tubes produce them.

4.1.7. Raw materials sources

In this sub section we want to know where materials of mushroom

tubes are coming from for ensuring the sustainability of mushroom

production by farmers themselves and also the Kigali farm

mushroom industry. In this context the findings will show us if

66

the material can be found in easily way for mushroom tubes making

and production. The Table 8 indicates the sources of edible

mushroom tubes making.

Table 9: Sources of raw materials

Source of rawmaterials

Frequency

Percentage

Local manufacturing 21 28Neighbor 12 16JUNCAO 6 8Kigali farm 32 42.7Purchase at the market 4 5.3Total 75 100Source: Field data, July 2014

The results of the Table 9 indicates that most of materials are

provided by Kigali farm project available in their mushroom tubes

factory with 42.7% of respondents give their confirmation. In

addition the mushroom tubes materials are provided from the local

manufacturing with the confirmation of 28% of respondents.

4.1.8. Mushroom spawn provision

The mushroom spawns are very important in the mushroom tubes

making and mushroom production. This is mycelanium which is

67

applies in the mushroom tubes product for ensuring germination of

mushroom. To ensure the durability of mushroom production and

processing we want to know where farmers and Kigali farm get

spawns during mushroom value chain process. The Table 9 shows the

provision of spawn for local farmers.

Table 10: Spawn provision to farmers

ProvidersFrequency

Percentage

Localmanufacturing 0 0Neighbor 0 0JUNCAO 7 9.3Kigali farm 68 90.7Purchase at themarket 0 0Total 75 100Source: Field data, July 2014

The Table 10 indicates that the spawn is provided from various

area such as Kigali farm and JUCAO with a confirmation of 90.7%

and 9.3% of respondents respectively. Farmers are not aware to

make spawn themselves from their local materials and it requires

high technology and experiences.

4.1.9. Edible mushroom species

There are various edible mushroom species in around the world but

during our research we would like to know the species use in the

study area. The information has been given by Kigali farm

employees and farmers by showing them the sample of mushroom

68

crops to facilitate them to find out the species that they use in

their plots. The most useful species is shown in the Table 11.

Table 11: Mushroom species

SpeciesFrequency

Percentage

Agaricusbisporus 47 62.7Lentinulaedodes 0 0Volvariellavolvacea 28 37.3Pleurotusspecies 0 0Auriculariaspecies 0 0Total 75 100Source: Field data, July 2014

The Table 11 shows that Agaricus bisporus and Volvariella volvacea are

most cultivated species of edible mushrooms in the study area

with a frequency of 62.7% and 37.3% respectively. The Agaricus

bisporus is most preferred edible mushroom by local farmers.

4.1.10. Participation in mushroom chain organization and

management

During our study it was very important to know if farmers

participate in edible mushroom value chain as the main actors in

mushroom chain. This will help us to identify if the Kigali farm

factory hire the local people while mushroom tube production and

the participation of farmers in mushroom cultivation and

69

processing. The Table 12 indicates the participation of farmers

in mushroom chain organization and management.

Table 12: Level of participating in mushroom value chain

Participation

Frequency

Percentage

Yes 52 69.3Not 23 31.7Total 75 100Source: Field data, July 2014

From this table 12 we consider that only 52 farmers out of 75 are

them who participate in edible value chain process with the

proportion of 69.3% and 23 farmers out of 75 do not participate

in mushroom chain which means that they don’t participate in

mushroom production.

4.1.11. Types of activities in mushroom chain organization

In the mushroom value chain there are various activities from the

stage of residues collection to mushroom value addition. To

ensure the good participation of farmers we have indentified

their domain of intervention activities such as residues

collection, collect residues, gridding, packaging, sterilization,

growing and value addition and the results are presented in Table

13.

Table 13: Series of activities in mushroom value chain

70

ActivitiesFrequency

Percentage

Collect residues 7 9.3Gridding residues 1 1.3Cultivating spawn intubes 4 5.3Packaging in Tubes 5 6.7Sterilization 2 2.7Growing mushroom tubes 31 41.3Mushroom valueaddition 2 2.7Non participation 23 30.7Total 75 100Source: Field data, July 2014

The Table 13 shows that from different activities, 31 farmers

participate in growing mushroom tubes with 41.3% this is a good

comprehensive of mushroom production in study area. Other farmers

participate in the left activities to ensure the complete value

chain management. Their level of participation is grouped as

follow: Collect residues with 9.3% of participation; packaging in

tubes with 6.7% and gridding residues with low proportion of 1.3%

4.1.12. Collection and packaging mushroom production

In this subsection we want to know if farmers engage in value

addition by collecting and packaging their mushroom product or

they make it in the Kigali farm factory and which kind of

materials they use during collection and packaging he Table 14

shows the materials used during mushroom value addition.

Table 14: Materials of mushroom collection and packaging

71

Collection and packagingmaterials

Frequency

Percentage

Bags 34 45.3Boxes 18 24Plastic sheetings 0 0Baskets 0 0Drams 0 0No participation 23 30.7Total 75 100Source: Field data, July 2014

The results of Table 14 indicate that bags are most useful during

collection and packaging with the proportion of 45.3% of

respondents. The reason is that bags are very available in rural

area and are very cheap and easily found elsewhere. They use also

boxes during transportation at the market and are very

comfortable and safe during transport this occupies 24% of

respondents.

4.1.13. Transportation materials for mushroom product

During mushroom value chain the transport mater is very

important, to know if the products are well protected and ensure

the prevention of loss and damage. It is in this context that we

want to know the types of materials used during transportation of

mushroom products in different services. The results from the

survey are presented in Table 15.

72

Table 15: Transport materials

Transportmaterials Frequency Percentagecars 8 10.7bags 33 44Boxes 12 16Wheelbarrow 2 2.7Motorcycle 5 6.6Bicycle 15 20 Total 75 100Source: Field data, July 2014

The Table 15 shows that the majority of farmers use bags for

products transportation because it is cheapest way of minimizing

the expenses and increasing income generation. It should be also

a preferred way of job creation to poor local manpower.

4.1.14. Trade of mushroom products

The commercialization of edible mushrooms in the region was

investigated and the results are presented in Table 16.

Table 16: Trading system of mushroom

Trading systemFrequency

Percentage

Retail 31 41.3In the field 25 33.3Whole retail 19 25.4Total 75 100Source: Field data, July 2014

73

The Table 16 shows that the system of retailing in rural area is

the most adopted because local small scale business is nowadays

in development. This is to say, edible mushrooms business plays a

positive impact on the national economy boosting. However the

adding value to edible mushrooms is still at embryonic state in

Rwanda. It would be better to promote the edible mushrooms

cultivation and transformation at industrial level for food

security purpose, job creation, and sustainable development of

the Rwanda.

4.1.15. Methods used during processing of mushroom products

The methods of edible mushrooms processing and preservation were

investigated and the results are presented in Table 17.

Table 16: Methods for edible mushroom products processing

Methods ofprocessing

Frequency

Percentage

Drying on solar 59 78.7Milling 0 0Gridding 16 21.3Total 75 100Source: Field data, July 2014

This Table 17 shows that the most used methods are drying using

solar energy and grinding for sauce making. The use of both

methods is cheaper and needs a little energy in rural area. This

is the low cost technology to be transferred to rural people as

the national grid power is still developing in the country.

74

Mushrooms are difficult raw materials for the processing

industry: fresh mushrooms cannot be stored for long periods;

moreover, during processing they readily change color and

texture. In order to guarantee acceptable quality of canned and

processed mushrooms, fresh pile should be kept at low tempera-

tares. Before processing they should undergo preliminary

treatment using substances pre-venting changes in color and

texture; the storage conditions for finished products must be

appropriate to the processing method applied. The most frequently

used methods of processing are: drying, marinating, sterilization

and freezing eloping in the country.

4.1.16. Mushroom wastes utilization

The use of products in rural area was monitored and the results

are presented in Table 18.

Table 18: Mushroom wastes recycling

Use of wastesFrequency

Percentage

Feedinganimals 13 17.3Fertilization 49 65.3Reject 13 17.4

75

 Total 75 100 Source: Field data, July 2014

The Table 18 indicates that the farmers use mushrooms wastes for

fertilization of crops after decomposition as compost production

for agriculture development in the region. But few people feed

animals by using edible mushrooms solid wastes. It would be

better to train people how to rationally recycle the mushrooms

wastes for proper exploitation without rejecting them.

4.1.18. The use of income from edible mushroom production

When the mushroom yield is found at the high level farmers and

Kigali farm project purchase the variety materials necessary to

satisfy their needs and to encourage the mushroom chain

development such as buying agricultural inputs, livestock

production, salary for regular employment, generating commerce

activities, creating a certain hand craft to increase their

household income and farm project development.

Table 19: The use of edible mushroom income

Use of incomeFrequency

Percentage

Agriculturalinputs 37 49.3Livestockproduction 32 42.7Regularemployment 3 4Commerce 2 2.7

76

Hand craft 1 1.3 Total 75 100Source: Field data, July 2014

In the above table we find that mushroom production income is

using for buying agricultural inputs in order to increase farm

productivity which help farmers to produce more in a small scale

farmers and to satisfy other basic house hold needs. I t also

observed that the second part of mushroom income is utilized for

livestock production it means buying domestic animals in order to

get manure as fertilizers for the aim of increasing crop

production and other animal product for help family to alleviate

diet nutrition problem. This also facilitate regular employment

for diverse project as commerce and hand craft.

4.1.19. The destination of mushroom production

The mushroom production in value chain is used in various items

to satisfy their needs most of them are only auto consumption,

auto consumption and surplus procurement, social aids and barter.

Table 20: The destination of mushroom production

DestinationFrequency

Percentage

Auto-consumption only 21 28Auto-consumption and surplusprocurement 52 69.3Social aid 0 0Barter 2 2.7Total 75 100

77

Source: Field data, July 2014

The table 20 indicates that most people consume the mushroom

product as food in their family and procure at the market the

surplus production this help families to solve the social needs

as buying the complement food to equilibrate the food nutrients.

This is contrary in the case of the mushroom production is low

farmers prefer to consume only without selling at the market. The

do not use the production as social aid in the study area.

4.1.20. The use of income from agricultural production

In the study area farmers do not practice only mushroom

cultivation they produce other crop for their basic needs. In

this case we were able to summarize the agricultural income

usefulness by farmers for overwhelming the welfare of the family.

The agricultural income is summarize in the table below:

Table 21: Utilization of agricultural income

Use of agricultural incomeFrequency

Percentage

Fulfillment of family needs 23 30.7Payment of school fees 12 16Payment for healthinsurance 32 42.6Repaying the house 2 2.7Bought cow 4 5.3Bought Land 2 2.7Total 75 100Source: Field data, July 2014

78

The table 21 shows that agricultural income is used to pay the

health insurance where 42.6% of respondent prove that the period

of health insurance occurs the most part of money is used to pay

health insurance and the second part of agricultural income is

utilized in fulfillment of family needs. Note that the third part

of agricultural income is used to pay school fees for their

children. Buying cow, land and repaying house are also utilized

from agricultural income.

4.1.21. Meal taken per day due to mushroom production

In order to know the level of livelihood of farmers in the study

area we have conducted an interview on number of meal taken a day

even if it was seemed to be difficult to get answer in easy way

because farmers do not like to say the number of meal taken per

day but we have tried to get information about it as it is

illustrated in the following table:

Table 22: Number of meals taken per day

Meal per dayFrequency

Percentage

One meal 12 16Two meals 27 36

79

Three meals 13 17.3Non participants 23 30.7Total 75 100Source: Field data, July 2014

The table 22 shows that most people in the study area take two

meal per day at the proportion of 36% followed by 17.3% of

respondents who take three meals per day and then 16%of them

prove that they take one meal per day. Note that 30.7% of

respondent have said that they do not cultivate mushroom and take

mushroom meal in their households.

4.1.22. Types of habitation due to mushroom production

During our research we have been interested to know the level

economic indicator due to types of shelter or house construction

as it is mentioned in the table below:

Table 23: Types of habitation due to mushroom production

Type habitationFrequency

Percentage

House in trees 16 21.3House of adobe 5 6.7House of cooked bricks 3 4Not from mushroomproduction 28 37.3No interviewed 23 30.7Total 75 100Source: Field data, July 2014

80

The table above shows that 37.3% of respondents prove that they

have constructed their houses without mushroom production

intervention they have got from other resources but 21.3% of

respondent confirmed that they have built their habitation by

using trees due to mushroom production and 6.7% of respondents

confirm that they have constructed their houses by using brick

adobes only 4% of respondents constructed their shelters with

cooked bricks. During our study we have not interviewed 23

farmers because they do not produce mushroom it was not necessary

to ask them such type of question.

4.1.23. The source of health insurance payment

Health insurance is very important to reach at the highest level

livelihood of people. During our research we have been interested

to know where farmers get health insurance in the study area.

Table 24: The source of health insurance payment

Source of healthinsurance

Frequency

Percentage

Farmer its self 67 89.3NGOs 0 0Government 8 10.7Total 75 100Source: Field data, July 2014

The table above shows that farmers find themselves the health

insurance at the rate of 89% of respondents instead of 10.7% of

respondents confirm that the get it from Government. In the study

area there is no intervention of any NGO this means that farmers

81

work very hard to pay themselves the health insurance because

they know its importance for the welfare of their households.

4.1.24. Communication instrument

During our study we were interested to know which most type of

communication tool that farmers used in the study area.

Table 25: Type of communication tool

Type of communication toolFrequency

Percentage

Radio 9 12Television 0 0Mobile phones 12 16Radio &Television 11 14.7Radio & Mobile phone 28 37.3Radio, television & Mobile phone 7 9.3Non 8 10.7Total 75 100Source: Field data, July 2014

At the above table we see that the very important communication

tool used in the study area is radio and mobile phone and it is

very considered that people like to communicate by mobile phone

and to listen to the radio for entertainment music and news. This

is due most of people live surrounding the town of Byumba and

Kageyo.

4.1.25. Source of capital

82

In the socio economic development aspect it very important to

know the level of source of capital that is why we were initiated

to realize source of capital in the study area.

Table 26: The source of capital

Source of capitalFrequency

Percentage

Personal savings 21 28VSLA 49 65.3Local cooperatives 3 4Private money lenders 0 0Relatives 2 2.7Total 75 100Source: Field data, July 2014

As it is indicated in the table above, it was observed that

people like to save their money in their small group called VSLA

which means Village Saving and Loan Association which help

farmers to get loan and save money for solving their socio

economic needs.

4.1.26. Constraints accoutered during edible mushroom value chain

During manufacturing edible mushroom value chain some challenges

have been accoutered by farmers.

Table 27: The challenges or limitation of edible mushroom

production

83

Constraint/Limitation FrequencyPercentage

Shortage land 19 25.3Inadequate capital 12 16Poor market 1 1.3Lack of technical production 18 24Lack of government support 0 0Poor yield 2 2.7Insufficient of improvedequipments 12 16 Lack of technology inprocessing 11 14.7Total 75 100Source: Field data, July 2014

The table 27 indicates that the main challenge in mushroom

production is a shortage of land where farmers cannot produce

more mushrooms due to the limited access on large land and the

majority of land in the study area are infertile due to erosion

and high slop. The other challenge is the lack of technical

production that lead to farmers to get low yield during

production techniques and the low quality of mushroom tubes

making which causes also low mushroom production. There are other

challenges which limit the safe functioning of edible mushroom

value chain which are on the same level of frequency include the

insufficient of improved equipments as well as inadequate capital

followed by the lack of technology during processing. Other

challenge that limit the good functioning in the study area are

successful grouped according to the level of limitation which

have been approved by respondents and those are poor yield; the

poor market and the lack of government support which is not known

84

by the respondents, the reason is that mushroom mushroom value

chain cannot be supported financially by the government because

it reserved for private federation.

.

CHAPTER 5: CONCLUSION AND RECOMMENDATIONS

The study made in Gicumbi district in two sectors had on

objective of analyzing the edible mushroom value chain and its

socio economic impact through farmers of Gicumbi district.

The results of this work were obtained from farmers sampled in

two sectors of Kageyo and Byumba sectors. The selection of these

sectors has been made in considering the factory of mushroom

location .

With reference on the problem statement in Gicumbimbi district

regarding on the shortage of land and insufficient diet nutrition

the topic has been chosen with the following hypothesis:

85

Participation of farmers in edible mushroom value chain

contributes to the welfare of the population in the study

area.

There are considerable challenges that limit the safe

functioning in mushroom value chain.

The results show us that people of Gicumbi district participate

actively in edible mushroom value chain and there is a

significant life standard of people they get facilitation from

mushroom production which help them to solve their socio economic

issues.

Therefore some challenges have been identified and limit the good

functioning of mushroom chain and beneficiaries try to find

solutions through some strategies identified.

During the study some recommendations have been proposed:

1.Kigali farm should engage more technical staff for expanding

more small mushroom factories in the other part of Kageyo and

Byumba sectors to ensure high productivities and high knowledge

of farmers which will facilitate them to increase their small

agricultural land due to the productivity.

2.Spawn making is still a serious problem in rural area, service

provision of spawn should be made in the rural area which will

also facilitate researchers at the district level to find out the

easy way of making and provision.

86

3.The financial institution should work closely with Kigali farm

project that will interconnect farmers that are main actors in

mushroom chain to get loan for mushroom agricultural expansion.

4.The government should show its engagement in mushroom business

investment in order to increase the condition of well standard

living of the people due to malnutrition diet diseases

eradication.

5.Improved equipments in mushroom value addition are at the

lowest state therefore Kigali farm in collaboration with other

stakeholders should make a severe consideration on its

enhancement

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Appendices

QUESTIONNAIRE

A) Demographic characteristics of Sampled farmers

Names…………………………………………….

Residence location:

a) Cell: ………………………………….

b) Sector: ……………………………………..

Age:

a) 21 to 30 years

b) 31 to 40 years

c) 41 to 50 years

d) Above 50 years

Gender

a) Male

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b) Female

Marital status

a) Single

b) Married

c) Divorced

d) Widower

Level of studies

a) Illiteracy

b) Primary studies

c) Three years post primary

d) Secondary study

e) University studies

B) Characteristics of exploitation

1. What is your experience in edible mushroom cultivation?

a) < 1 year

b) Between 1-3 years

c) Between 3-5years

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d) Above 5 years

C) Edible mushroom chain analysis

1) Do you make mushroom tubes? Yes=1; No=2

If yes. Where do you get materials?

a) Local manufacturing

b) Neighbor

c) JUNCAO

d) Kigali farm

e) Others ( precise)

2. During manufacturing mushroom tubes, who provides spawms?

a) JUNCAO

b) Kigali farm

c) Purchase at the market

d) Others (precise)

3. What are species of edible mushroom do you produce?

a) Agaricus bisporus

b)Lentinula edodes

c)Volvariella volvacea

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d) Pleurotus species

e) Auricularia species

4. Where do you get above species?

a) JUNCAO

b) Kigali farm

c) Purchase at the market

d) Others

5. Are you participate in mushroom chain organization an

management? If yes how?

a) Collection residues

b) Gridding residues

c) Cultivating spawns in tubes

d) Packaging in tubes

e) Sterilization

f) Growing mushroom tubes

g) Mushroom value addition

h) Others

6. How do you collect your mushroom production?

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7. Which materials do you use during packaging mushroom products?

The most important.

a) Bags

b) Boxes

c) Plastic sheetings

d) Others (specify)

8. Which materials do you use during transportation of mushroom

products? Most important

a) Cars

b) Bags

c) Boxes

d) Wheelbarrow

e) Motorcycle

f) Bike

g) Others (specify)

9. How do you trade your mushroom production?

a) Retail

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b) in the field

c) whole retail

d) Others, specify

10. Which method do you utilize while processing mushroom

production?

a) Drying on solar

b) Milling

c) Gridding

d) Others, specify

11. Do you recycle the wastes after harvesting mushrooms? 1. Yes;

2. No

12. If No. What do you use wastes of production?

a) Feeding animals

b) Fertilization

c) Reject

d) Others, specify

D) Socio economic characteristics of sampled farmers

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1. What are the uses of income from edible mushroom production?

a) Sale of edible mushrooms

b) Crop production

d) Livestock production

e) Regular employment

f) Commerce

g) Handcraft

2. What are the destinations of mushroom production?

a) Auto consumption only

b) Auto consumption and market the surplus

c) Social aid

d) Barter

3. What are the uses of income from edible mushroom production?

a) Fulfillment of family needs

b) Payment of school fees

c) Payment of health insurance

d) Repairing the house

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e) Bought land

f) Agriculture inputs

g) Bought small livestock

3. How many daily meal do you take per day due to mushroom

production?

a) One meal

b) Two meals

c) Three meals

5. What type of your habitation due to mushroom production?

a) House in trees

b) House of adobe

c) House cooked brick

6. What are the sources of your health insurance?

a) Farmer its self

b) NGOs

c) Government

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7. What are the instruments of your communication?

a) Radio

b) Television

c) Mobile phone

8. What kind of your source of capital?

a) Personal saving

b) Local cooperative

c) VSLA

d) Private money lenders

e) Relatives

9. What constraints do you meet during activities of edible

mushroom production?

a) Shortage land

b) Inadequate capital

c) Poor market

c) Lack of technical production

d) Lack of government support

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e) Poor yield

f) Insufficient of improved equipments

h) Lack of technology in processing